Peanut Butter Cup Cookies
It just hit me a few days ago that in less than 12 weeks, we're going to have a baby. I know, it's a little late in the game to start worrying about how our lifestyle is going to change, the sleepless nights, how our dog is going to adjust to no longer being "the baby," etc. However, one thing that I realized (out of the blue) is that once our little one gets here, I'm not going to have a whole heck of a lot of time to whip up a batch of cookies in the afternoon, or plan a gourmet dinner for the upcoming weekend. So I've been going a little overboard lately on my recipe searches, trying to make all of the things I've been wanting to try before Christmas. Oh, I would also like to add that this recipe is a celebration of me passing my 1-hour glucose exam! I'm not sure it's doctor-approved, but what kind of pregnant lady would I be if I didn't include a cookie recipe on my blog every now and then?
Originally found on Elizabeth's Edible Experience
Source: Real Simple October 2009
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 12-ounce package small peanut butter cups, coarsely chopped
1. Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.